Yamahai Ginjo Genshu Sake

Brewery: Kikuhime Shuzo • Prefecture: Ishikawa • Rice: AAA Yamada Nishiki from Yokowa milled to 55% • Water: Medium-hard Hakusan underground well water  • ABV: 18.5%

• Made in the time consuming Yamahai method, naturally developing lactic acid and picking up influence from the environment.
• Complex, dry, and powerful, with a stout 18.5% ABV to match the rich creaminess of the sake.
• Pair with richer foods, locally enjoyed with game meats including wild boar and venison, but also serves as a beautiful match to lightly fried dishes, curry and barbecue.
• Vibrant if enjoyed now but will deepen with age.

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